Smashed roast potatoes with red onions, herbs and ginger makes for the perfect side to any dish.
Smashed roast potatoes with red onions, herbs and ginger
- 6 potatoes
- 2 red onions, thinly sliced
- 15ml (1 tbsp) fresh thyme
- 15ml (1 tbsp) fresh ginger, finely chopped
- 125ml (½ cup) olive/avocado oil
- 45ml (3 tbsp) butter
- Maldon salt, to taste
Preheat the oven to 180°C.
Prick the potatoes with a fork, place on a baking tray and bake until cooked, about 50 minutes. Remove and cool slightly.
Tear the potatoes, return to the baking tray and toss through the rest of the ingredients.
Roast until the potatoes are crispy and golden, about 30 minutes. Serve hot